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20130201
20130228
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KPIX (CBS) 13
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, right? fresh grocer tony tantillo tells you don't want anything when ur -- any yellow when you are buying dandelion greens. >> i love dandelion greens. the green ones and of course the red ones. their a a little bit better but if you cook them right, they're sweet and delicious. first let's talk about selection. now, the red dandelion greens when you buy them, almost like the red swiss chard, they're beautiful, almost a burgundy color and they should have it all the way through. the green is very, very important. and a little bit of the scenes coming through the green. that's what you're -- venes coming through the greens. that's what you're look for. when you bring them home, in the refrigerate right away, open them in the plastic bag and throw them in the refrigerate. saute with a little bit of extra virgin olive oil, salt and pepper and fresh tomatoes. that's it. you could blanch them before but what happens when do you that, you soften them up a little bit too much and they lose some of their flavor and the nutritional value. red dandel
's time to eat now. fresh grocer tony tantillo is in today showing us when you're in the produce section your ears may help you pick out a fresh vegetable. >> reporter: well, today's tip of the day is going to be is with kale. fresh kale. this time of year all that nutritional value and let me tell you, it's in the top ten when it comes to super foods. it's loaded with nutritional value which is great for us. right now, in the market there are some beautiful kale. take a look at this right here. when you buy them, nice and green just like this all the way around. free from any yellowing whatsoever and you can just touch it and you can -- the squeakiness you know it's fresh. when you bring them home, store them in the fridge but open up the bag so they can breathe. that's very important. and only hold them for about two or three days. that's it. they look like they can hold up forever but they don't. the shelf life is very short on this beautiful kale so buy them and enjoy them as soon as you can. kale, you can't beat it. it's a superfood. an
much. >>> fresh grocer tony tantillo in the house today with this week's best buys on fresh produce. >> reporter: well, it's time for this week's best buys. each and every week i look at the markets to see what you can save money on. let me tell you, it's working. we're saving a lot of money on great produce items especially strawberries. you can finds them up to $5 for a 16-ounce tray but some ads have them for $1.99. that's a great deal. never wash them before you store them. but always wash them before you enjoy them. >> tomatoes, plum tomatoes in the market right now imported and also grown in florida. there's a bumper crop so the prices are down. the average price on certain local stores in the ads is about $1.49 a pound. this is one of my favorites. the colorful peppers. the red, the orange, the yellow. $5 a pound, $6 a pound in many stores but many have ads out there for as low as $1.99 a pound. that is a great deal. and when you select them, just make sure they're nice and bright. i'm tony tantillo, your fresh grocer. eat fresh, stay h
grocer tony tantillo has some items you might want to add to your list. >> that's right, it's time for this week's best buys. we start with escarole. this time of year it's fantastic and it's great in soups, salads. i love it. and great for you. you can find escarole right now large bunches for about 99 cents a pound. that is a great deal. when it comes to avocados, the prices have been low. 9 9 cents each for the haas variety. just make sure you buy them when they're dark all the way around and firm. yukon gold potatoes, always one of my favorites. right now 5-pound bags and 3- pound bags some great value. the average price on these potatoes are about 79 cents a pound. that is also a great deal. and great when you mash them. mashed yukon gold potatoes wonderful like mother nature added the butter right inside. i'm tony tantillo, and and always remember to eat fresh and stay healthy. and save money. ciao. >> thank you, tony. >>> forget the flying tomato. check out the flying toddler. where she is shredding the slopes when we come back. just h
and it starts to rain. >>> time to eat now. fresh grocer tony tantillo is here to tell us how to pick the ripest peppers today. >> well, today's tip of the day is going to be with one of the produce items that we had on the best buy recently. these beautiful colorful peppers are being imported in now. let me tell you, the colors are beautiful. the nutritional value is there. and the price is down for this time of year. but let's talk about selection and storage. a beautiful orange one. like the yellow and the red, you want to make sure it's bright. that's very, very important. and heavy for their size. that means they have a nice thick wall great for sauteeing and for stuffing. check the tip right here. it has to be nice and green and, of course, attached. if there's any decaying it will start around the crown of the bell pepper. when you bring them home store them in the refrigerator for two or three days. any longer they will decay. when they do that, you lose the nutritional value and that wonderful flavor. colorful bell peppers at great price
healthy and save some money. i'm tony tantillo, your fresh grocer. ciao. ♪ [ music ]♪ >> when we come back, meet the man behind many of the bay area's flash mob dances. it's this week's jefferson award winner next. are this week's >>> well, if you have seen large groups of people suddenly break into synchronized dance on bay area streets, chances are this week's jefferson award winner is at the head of that pack. kpix 5 reporter sharon chin went to the dance studio to meet him. deo. ♪[ music ]♪ >> reporter: it looks like practice for a music video but the dancers aren't professionals. >> doing it in front of a crowd, i mean, its awesome. you surprise yourself. >> reporter: with julien rey, their teacher and choreographer, students are learning a lady gaga routine. the group is the bay area flash mob. it's dancers dazzling audiences in public plazas and step up for nonprofit fundraisers. >> don't have to be a professional or great dancer to do it. you can just try to learn it and join it and see what happens. >> reporter: for julien, the thri
' helpline. oh, hi, it's me. picking out the perfect batch.. >>> fresh grocer tony tantillo is in the house today with imported blueberries and he says there is a trick to picking out the perfect batch. >> reporter: winter blueberries, hey, you can't beat it. but you have to select them and store them right or otherwise, forget about it. they are going to be bitter. this is what you have to do when you buy them. look at the tray, the darker the better, very important like this nice and dark all the way around. check the size of the tray or the bottom of the -- sides and bottom of the tray. if there is any moisture, they are decaying and that you don't want. when you bring them home, store them in the refrigerator right away. that is so important because remember, they are imported. they come from thousands of miles away. so buy them, store them for one or two days, and then enjoy them. never wash them before you store them. but always wash them before you enjoy them. and we all know the blueberries are super foods. loaded with nutritional value. and t
. almost like a backyard tomato. pretty close. and i'm tony tantillo, and and always remember to eat fresh and stay healthy. and i like these too because the aroma is wonderful. >> i learned something. >> tony always teaches us something new. >> i always pluck them off the vine and throw them in the fridge. >> okay. >>> finally it's being called the world's cutest frog. with over 3 million views on youtube, listen to this. [ squeak, squeak ] >> that is cute. isn't in? this is actually -- >> that's not so cute. >> it is cute. it's the defensive cry of a desert rain frog. >> poor little scared guy. >> sounds like a squeaky toy. after wildlife enthusiast posted it, there it is. captions by: caption colorado comments@captioncolorado.com >> hope: i am not going to let you make liam feel trapped. >> steffy: a human life, our baby, is not a trap. and you're accusing me? what happened to giving liam space, letting him figure out what's best for himself? or were you just too afraid he might choose me? >> hope: no, that's not what i thought would happen. >> steffy
. >> no kidding. >>> forget healthy for a day. >> just in time for fat tuesday, kpix 5's tony tantillo and his daughter stephanie are kicking things up a notch in the kitchen with a cajun dish. >> what are we making? >> this is one of my favorite dishes, red beans and rice from louisiana. what we have in here, we have rice obviously, kid if i beans, multicolored peppers. >> and a little moisture, a little bit of water to add stock to it, if you want. just to get that rice nice and plump. and, of course, andouille sausage a lot of times you buy it already cook, just need to heat it up. >> you add some red peppers on here. >> make it spicy. >> looks beautiful. >> then we have cajun spices which i mean i really like cajun spices so when you're making a cajun dish you have to go nuts with it. don't be shy. mix it all in. >> how about some pepper? >> yes, black pepper, too. so many herbs and so many spices. >> it's so easy to make like you said. just put the ingredients n you can cook them all together if you want and then put the rice in precooked afterwards
into wednesday. that's a look at weather. back to you. >> thank you. >>> time to eat now. tony tantillo is in the house with a delicious meal, it's all about pasta. >> reporter: we're in the tie section today and i saw this pasta at the market and i said we have to make this. it's a large pasta that sticks. we cook it up, saute san marzano tomatoes and you gave it a twist. >> i put the long hot italian peppers on there. put some peas in and then only cook the pasta for about 8 minutes and then the rest of it cooks in the sauce because it's so thick. so it will stay al dente when you out it in the sauce. that's a secret. >>> so it will stay al dente when you put it in the sauce. we add the cheese. it will melt. or cheese on top. that's it. a touch bit of parsley. >> do you want to put a drizzle of olive oil? >> since you're going to make me. >> look at that. >> a drizzle of olive oil. delicious, thank you for the idea with the long italian pepper. beautiful. ciao, everybody. >>> providing comfort to those surviving on the streets. why the ski seas
and every week. only at safeway. ingredients for life. tony tantillo gets a little nostalgic with this dish. >>> here is a bright and healthy dish for a sunny day. fresh grocerier tony tantillo gets a little nostalgic with this dish. >> we're going to make dand lion greens today. i have to tell you a story about your grandfather, my dad. we were growing up, my father would drive through a field in san jose, california where we grew up, he would see a a field of dandylion greens, he would pull over, get out and cut the greens and put them in the car. i had friends with me saying is everything okay, why are you guys eating weeds? let me tell you something, there is nothing better than dandilion greens and you created this wonderful recipe that you had at the grandparent's house. let's talk about it. >> these are a winter green which is great because they are amazing this time of year. so what we did is we branched -- blanched them in water, just the stems, not the leaves. you rip that off. then you put them in the cold bath. that's going to s
can counter act brain shrinkage and prevent memory problems. >>> fresh grocer tony tantillo tell us us red dandelion greens are good and taste great. he and his daughter stephanie show us how to cook them up today. >> reporter: let me tell you something, there's nothing better than dandelion greens and the red ones, stephanie, they are in the market right now, they are hard to find but when you find then, we should find them. you created this wonderful recipe that we had at the grandparents' house. >> these are wintergreens and they are amazing this time of year. the red ones are pretty serving dinner so qui lanched them in water but really quickly and just the stems, branched them. rip that off and cook them and put in a cold bath to stop the cooking. save the red color but you see it change in there. >> you need garlic to make it flavorful. garlic and dandelions go together. now we are going to finish this off. and we are going to add too many. >> they make it sweet. these are a very bitter green. >> a little bit of pasta water for me. >
is bacon, without the fat. and bred crumbs. >> now i get to dig in. i'm stephanie tantillo for stephaniey's bites. and we're diving into san francisco. >> bacon dust? have to find out what that s. you can find stephanie's recipes on our website, cbs5.com/tony. check it out. >>> no more doctors in the doctor's offices? new robots taking their place. and why some say it might mean better healthcare, coming your way. >>> and a reminder, if you have a consumer problem or question, give us a call. we have volunteers standing by right now. with cancer, get it again as adults.. scientis d >>> in today's healthwatch, doctors could soon know why kids with cancer get it again as adults. scientists at nyu discovered a specific genetic mutation that they say is linked to drug resistance and relapse of childhood leukemia. this discovery may help them identify which patients are more likely to suffer a relapse. >>> and a new study suggests, not all dairy products are equal at bone strength. a study found more than 2,000 people with milk and yo gurt
Search Results 0 to 12 of about 13